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Categories:Viewed: 63 - Published at: 4 years ago
Ingredients
- 1 can cream of potato soup
- 1 c. milk
- 2 c. (10 oz.) cubed, cooked chicken
- 1 bag frozen broccoli, carrots and cauliflower, thawed and drained
- 1 c. shredded Cheddar cheese
- 1 can Durkee French fried onions
- 1 pkg. refrigerator crescent rolls
Method
- Combine soup, milk, salt to taste, chicken, vegetables, 1/2 cup cheese and 1/2 can onions and place in 8 x 12-inch baking dish.
- Bake covered at 375° for 20 minutes.
- Unwrap crescent rolls and separate into 2 rectangles.
- Press together perforated cuts and cut each rectangle lengthwise into 3 strips.
- Place strips on casserole to form a crisscross lattice top.
- Bake uncovered 15 minutes.
- Top with remaining cheese and onions.
- Bake uncovered 3 to 5 minutes or until onions are golden brown.
